Mushroom and Eggplant Skewers

Name: Mushroom and Eggplant Skewers Recipe
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4
Ingredients: 12 Rosemary sprigs (@ 7 long); 18 small Mushrooms cut in half; 1 to 1 1/2 cups Eggplant (cut into 1 cubes) 24 cubes in all; 2 Tblspn Olive Oil; 2 Tblspn Balsamic Vinegar; 2 Garlic cloves crushed; 1 Tsp sugar; 1/4 Tsp salt

(7)

Minutes to Prepare: 20
Minutes to Cook: 8

Number of Servings: 4

Ingredients

12 Rosemary sprigs (@ 7" long)18 small Mushrooms, cut in half1 to 1 1/2 cups Eggplant (cut into 1" cubes) 24 cubes in all2 Tblspn Olive Oil2 Tblspn Balsamic Vinegar2 Garlic cloves, crushed1 Tsp sugar1/4 Tsp salt

Directions

Remove the leaves from the rosemary sprigs (leaving @ 1" left on top). Reserve 1 tblspn of the leaves.
Place mushrooms and eggplant in a non-metallic bowl. Combine the oil, vinegar, garlic and sugar and pour over the mushroom and eggplant cubes. Leave to marinate for @15 mins.
Thread alternating mushroom and eggplant pieces onto the rosemary sprigs (3 mushroom and 2 eggplant pieces on each).
Lightly spray grill tray or BBQ with olive oil spray and cook skewers for @ 8 - 10 mins, or until eggplant is tender. Turn occasionally. Remove when cooked, sprinkle with the salt and reserved rosemary leaves.
Serve on their own or with a chunky tomato sauce.
NOTE: You can use ordinary skewers if you can't find rosemary sprigs, but they won't impart the same flavour.

Number of Servings: 4

Recipe submitted by SparkPeople user FLOWERDALEJEWEL.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 89.0
Total Fat: 7.0 g
Cholesterol: 0.0 mg
Sodium: 151.0 mg
Total Carbs: 6.0 g
Dietary Fiber: 1.5 g
Protein: 1.8 g

More Recipes Like This

TIME40

CALS228

(56 ratings)

Lentils Puttanesca

Puttanesca is one of my favorite Italian sauces. This version turns ordinary dried brown lentils into real comfort food.Submitted by: STEPFANIER

CALORIES 227.6 FAT 6.4 PROTEIN 10.5 CARBS 35.5 FIBER 8.9

TIME40

CALS329

(84 ratings)

Quinoa-Sweet Potato Casserole

This recipe came about because I had just made vegetable enchiladas and had leftovers, plus quinoa from earlier in the week. Thankfully, this experiment yielded a hearty, delicious meal. Submitted by: STEPFANIER

CALORIES 328.7 FAT 8.1 PROTEIN 15.5 CARBS 51 FIBER 12.5

TIME6

CALS46

(60 ratings)

Quick Italian Green Beans

This Italian green bean recipe is my favorite way to eat green beans. It's incredibly simple and delicious!Submitted by: VRAKLIS

CALORIES 46.3 FAT 2.5 PROTEIN 1.4 CARBS 5.9 FIBER 2.6

TIME55

CALS208

(100 ratings)

2-Bean Sweet Potato Chili

This vegetarian chili uses some secret tricks to boost the flavor without adding calories! Submitted by: STEPFANIER

CALORIES 207.6 FAT 3 PROTEIN 12.8 CARBS 47.8 FIBER 21.9

TIME3

CALS56

(66 ratings)

Tangy, Creamy Balsamic Vinaigrette

This is my go-to dressing. I use it on everything from steamed veggies to salads and sandwiches. Submitted by: STEPFANIER

CALORIES 55.5 FAT 4 PROTEIN 1.5 CARBS 4.2 FIBER 0.7

Member Reviews

THURBL
WONDERFUL! Our first try of eggplant, and so easy to make! You will surely need more than one portion, though. - 8/24/09
CHICKLETTE76
This was great! So flavorful & hearty my husband didn't even comment about there being no meat on his plate! I alternated the eggplant & mushrooms evenly and my one eggplant made 4, foot long rosemary skewers. We each had 1 served with a side salad and w/wheat fettucini tossed in a light puttanesca - 1/31/09
ROMAHAZEL
This was very nice. I thought the amount would make an elegant starter, I would need a little more for a dinner. - 8/10/08
ELRIDDICK
Thanks for sharing - 12/24/20
CHERYLHURT
Great - 1/19/20
NASFKAB
Great idea - 6/22/19
LESLIE_2B_LESS
This looks fantastic! - 7/7/11
PRNCSJNSFALLOFF
I rinse herbs to keep the risk of botulism down, and wondered if rinsing these stalks would be enough. They do heat up, I'm sure, but is it enough, or is there a risk. The recepe sounds absolutely delish. I used to throw rosemary stalks on the grill over the coals and it flavored the chicken. - 8/18/10
FINCH961
Added rosemary to marinade, used regular skewers, left out salt (sodium restricted), used canola oil instead of olive oil (my preference), used basalmic vinegar spritzer and it was wonderful. - 8/18/10